What's in your smoker?

[T.G]

I dont like to struggle while pulling my pork either.


Not gonna say it, too easy...:sl

[Steve]

This is how I like my pork...:D

http://oldchurchbbq.com/sharedpictures/GCA%20BBQ%202008-04-13/GCA%20BBQ%20-%202008-04-13%20003.jpg

[Mr B]

Not gonna say it, too easy...:sl


Pork...not Pud!

:tf

[Mr B]

This is how I like my pork...:D

http://oldchurchbbq.com/sharedpictures/GCA%20BBQ%202008-04-13/GCA%20BBQ%20-%202008-04-13%20003.jpg

YUM!

[Steve]

YUM!

Cooked at ~230* for ~10 hours to an internal of ~190. Then I rest it for an hour or two and pull it.

[Mr B]

Cooked at ~230* for ~10 hours to an internal of ~190. Then I rest it for an hour or two and pull it.



Nice work brother.

[tupacboy]

thought this was funny :) http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-sm


http://www.youtube.com/watch?gl=US&hl=uk&v=_Ka2kpzTAL8oker/ (http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-smoker/)

[tupacboy]

:)

[Mr B]

I saw that episode. Actually pretty smart.

[tupacboy]

hey brent did u get the digital bradley or the original smoker?

[Chainsaw13]

Forgot to add a pic of the finished product from my marathon pork butt.

[OLS]

DAMMMNNNNN You PEOPLE! Now I am hungry. On a related story, tonight I am going to make up about
8 lbs worth of white cheese sauce, like you get in the mexican places. Once I got the ratio of cheese
right for the melting process, I thought, 'man I can sell this at work', lol.

This weekend it is burgers and now I want a pork butt, damn you all. NIIIIiiiccee meat , Steve!
Bob, I hate you. :D

[cricky101]

<----- Jealous. I'm really tempted to shovel out my smoker in the back yard and pick up a couple of pork butts.

[OLS]

shovel out my smoker .for me, I'm afraid the only obstacle is laziness, haha. Mine is sitting in snow-free 55 degree weather.

[Smokin Gator]

No pics, of course, but the two racks of spares I did this last weekend were dadgum good!!!

[replicant_argent]

thought this was funny :) http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-sm


http://www.youtube.com/watch?gl=US&hl=uk&v=_Ka2kpzTAL8oker/ (http://www.naffziger.net/blog/2008/07/05/the-alton-brown-flower-pot-smoker/)


that's not funny, I don't own a smoker yet and I was debating making one of those for sausages next month.
Go ahead, flame me. I don't care.

[replicant_argent]

Forgot to add a pic of the finished product from my marathon pork butt.

I just had a meatgasm.

[Gonesledn]

did some ribs for the bears/packers game... baby backs and spares. too bad the ribs were better than the bears! no finished pics, eaten too quick.

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDExMTktMjAxMTAxMjMtMTIyMS5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDExMjAtMjAxMTAxMjMtMTIzOC5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDExMjEtMjAxMTAxMjMtMTM0NC5qcGc.jpg

[ChicagoWhiteSox]

That set up is badass Wes:tu

[Mr B]

hey brent did u get the digital bradley or the original smoker?


Replied to your P.M.

[Mr B]

Forgot to add a pic of the finished product from my marathon pork butt.

NICE! Very Nice!

[Chainsaw13]

OLS please post your recipe for the cheese sauce if you don't mind.
Posted via Mobile Device

[bscottskangum]

...I want to smoke something now...I hate looking at this thread :r
Some good ol pulled pork sounds like a nice saturday meal

[Steve]

did some ribs for the bears/packers game... baby backs and spares. too bad the ribs were better than the bears! no finished pics, eaten too quick.

http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDExMTktMjAxMTAxMjMtMTIyMS5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDExMjAtMjAxMTAxMjMtMTIzOC5qcGc.jpg
http://i561.photobucket.com/albums/ss52/gonesledn/utf-8BSU1HMDExMjEtMjAxMTAxMjMtMTM0NC5qcGc.jpg

:tu:tu

[ucla695]

Nice setup Gonesledn! :dr :dr

[OLS]

JEEZ, butts were 18 bucks at Kroger today, it wasn't happening. Should have gotten a few two packs last week
onsale, but had NO ROOM. Well at least I have about 9 racks of BBacks. I still have that jones for chicken wings
though. It's gonna be a tough weekend. IN the end I got what I needed to get, a big-a$$ bag of lump charcoal
and some hickory chunks. Check this space on Saturday sometime.

[Mr B]

. Check this space on Saturday sometime.


Sounds good :noon

[tupacboy]

look at what you guys made me buy! http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=130477310478&ssPageName=STRK:MEWAX:IT

[Steve]

Nice

[Chainsaw13]

Nice Tupac. Season it first before the first run.
Posted via Mobile Device

[OLS]

That's sweet Pac, I think you will gain 32 lbs by Fall.

Looks like spare ribs in the morning. It's been many months since I actually smoked spares, been highbrowing it
for so long with the babybacks.

-----------------
3 racks went in, only one survived intact for the camera. Kind of embarassed
by my smoke ring. All I had was little hickory chips, I like chunks, and I had a technique crisis of sorts. but the ribs
looked fine enough after the trouble. The kid downstairs from me is so spoiled. I foiled up his burgers and
a half a rack of ribs, and he asked me, "So what else are we getting?" I said, "What?" He says, "Is that all
you're cooking?" Lil $hi+.

[T.G]

Cool deal Tupac. I'm sure you'll enjoy it.


Brad, hickory chunks or not, those still look good.

[tupacboy]

thanks guys... looking forward to getting it...

i can buy a 3 year extended warranty for 50 bux... think its worth it?

[Steve]

Nice looking spread Brad!

[Smokin Gator]

Nice rack ya have there Brad!!

[OLS]

In a strange turn of events I have taken to slathering these things in Sweet Baby Ray's, which I never
did before, liking my ribs as dry as my sense of humor. But as you can see, I need to figure out a way
to get a more effective sear on them to carmelize the sauce. You can see the huge scorch mark
across the top, lol. I am working on a better way.

[OLS]

thanks guys... looking forward to getting it...

i can buy a 3 year extended warranty for 50 bux... think its worth it?

Not sure about that smoker in particular, but I find all warranties to be crap. They always have ways of
not paying you, you did this wrong, you should have done that. Just money-removal schemes, IMJO

[LooseCard]

I dont like to struggle while pulling my pork either. Dont get me wrong, I dont like it to be mush like baby food, but I do want it to fall apart while I am pulling it with my hands.
I'm with you on that.
I typically do a pair of Butts at a time, and prefer that they come apart easy as I am usually the only one pulling.

holy crap 23 hrs?
It is a temp thing.
I like to cook a 180-200 for the first 12 or so hours. I typically put it on in the evening on the low side, and I up the cook temp to the 250 + area the next day when I check and refresh.
It also depends on if a temp-drop plays in.

[Scothew]

About to put a 6lb boston butt on the smoker. Brined for 12 hours now, due to mother in law not askign me to cook one for her untill late yesterday. Will get pics for keeping thread active sake.

Btw has anyone ever smoked squirrel? I was asked about it yesterday and i had no idea on it.

[ucla695]

Ever accidentally choked the fire on a live smoke? Well, I did tonight. :r I was smoking a couple of racks of BBs on the kettle and temps spiked a bit while the lid was off so I closed the top vent (bottom was already closed). :bh. Did some other stuff in the yard and came back to see how things were going. DOH!! Needed a defibrillator. CLEAR!! Quickly fired up 10 or so briqs in the chimney and opened everything up. They should have been done in half an hour from now, but the fire was out for probably half an hour or so. I've never switched from low and slow to HH in one cook...I hope it turns out well. :)

[ucla695]

Just sauced them. Things are A-Ok. :)

[T.G]

Ever accidentally choked the fire on a live smoke? Well, I did tonight. :r I was smoking a couple of racks of BBs on the kettle and temps spiked a bit while the lid was off so I closed the top vent (bottom was already closed). :bh. Did some other stuff in the yard and came back to see how things were going. DOH!! Needed a defibrillator. CLEAR!! Quickly fired up 10 or so briqs in the chimney and opened everything up. They should have been done in half an hour from now, but the fire was out for probably half an hour or so. I've never switched from low and slow to HH in one cook...I hope it turns out well. :)

Yeah, I have. It's part of the learning process brother and while the kettle smokers have a bit of a steeper learning curve than some other smokers, don't let it faze you, as while it is unfortunate, pork is a forgiving meat and the bricks will help to hold temperatures so things will probably be ok.

[OLS]

Btw has anyone ever smoked squirrel? I was asked about it yesterday and i had no idea on it.If I can ever drop that lil $hi+ in my backyard I will post pics and flavor review.
I dropped one last year and let Ralph walk around with it but feared he would get fleas and lice
off of it as it cooled. Had I been thinking of smoking that weekend I would have skinned it and
smoked it, sure. They knock all the green pecans out of my trees each year, my patio gets littered
with cracked shells.

[Mr B]

MMMMMMM Squirrel. Never had it smoked, loved it braised.

[OLS]

I am also kind of wary of it smoked. Braised WOULD be tasty. As tasty as squirrel could possibly be anyway.
Gumbo is good.
When I finally got Ralph to put it down, I was stunned by how HEAVY the lil Shi+ was. It was a good 1.5 lbs.+

[Smokin Gator]

Squirrel is darn good. I usually fry it... but it is great in Brunswick Stew.

[rizzle]

Squirrel is darn good. I usually fry it... but it is great in Brunswick Stew.

Well, you know as a native Alabamian that's the only way I've ever had it. ;)

[Scothew]

Thanks guys. I read up on it in a few places and most people said it turned out tough after it was smoked. Think the meat is a bit to dry adn lean for it. I think grilled would be pretty good if you can keep it tender.

I also didnt get pics of the butt.. my wife had hte camera. It turned out great though.

[LooseCard]

I also didnt get pics of the butt.. my wife had hte camera. It turned out great though.
What, no camera on your phone?

[Scothew]

Good point, didnt think about it. sorry guys.

[BigAsh]

Squirrel is darn good. I usually fry it... but it is great in Brunswick Stew.

Well, you know as a native Alabamian that's the only way I've ever had it. ;)

Only way I've ever had squirrel was under my tires...but that's just how we do it 'round here....:D

Seriously though, I bet anything you put in your Brunswick stew Brent is real tasty!

[Smokin Gator]

Only way I've ever had squirrel was under my tires...but that's just how we do it 'round here....:D

Seriously though, I bet anything you put in your Brunswick stew Brent is real tasty!

LOL... thanks Keith:tu

Seriously though, and I don't know if this is fact, but the story I have heard is the original Brunswick Stew was made on the order of General Sherman. The story goes that he told the cooks they needed to come up with something since squirrel was so widely available.

[ucla695]

I have a great dipping sauce for squirrel! ;)

[Powers]

LOL... thanks Keith:tu

Seriously though, and I don't know if this is fact, but the story I have heard is the original Brunswick Stew was made on the order of General Sherman. The story goes that he told the cooks they needed to come up with something since squirrel was so widely available.

I haven't heard that one before but no one really knows for sure where Brunswick stew came from. Best guesses are either from Brunswick, Georgia or Brunswick County Virginia. I would go with Virginia based on the fact that it's been around longer than the d*mn prison colony (yes, Georgia was founded as a penal colony. Go Gators)

But, my granny has a copy of Marjoire Kinnan Rawlings' cookbook, Cross Creek Cookery ( for Florida/Alachua County history), in which she claims that it originated from Braunschweig, Germany.

In short, who knows but I dang sure know it's slap-yo-grandmomma-good

[Steve]

/\
||
What he said!!!

[T.G]

I was in safeway on Monday and stumbled across a 4-bone beef rib cut that actually didn't have most of the meat gouged out from between the bones unlike how they are typically sold around here, and, it was on sale, marked down an extra 30% off and there was a stack of $2 off coupons at the meat counter, so even though I think safeway beef sucks, for 87-cents, I couldn't pass this one up.

Covered with my spicy rub + powdered mustard, coriander, a lot of chipotle powder and some salt to draw some of the moisture out while it spent overnight in the fridge.

Smoked with plum wood.

http://www.cigarasylum.com/vb/attachment.php?attachmentid=8701&stc=1&d=1297274914
http://www.cigarasylum.com/vb/attachment.php?attachmentid=8702&stc=1&d=1297274926
http://www.cigarasylum.com/vb/attachment.php?attachmentid=8703&stc=1&d=1297274935
http://www.cigarasylum.com/vb/attachment.php?attachmentid=8704&stc=1&d=1297274945

[hscmit]

adam, that looks great

[Mr B]

Looks like that one came out pretty tasty Adam.

[Steve]

Nice!

[T.G]

Thanks.

Brent, I was surprised, it actually had a good rich beef flavor to it. Very atypical of the beef found at safeway here.

[Smokin Gator]

Dang Adam... that made me drool a little. I freakin' love beef ribs when they are meaty and those look devine!!!

[jdawg]

Wow! That looked good!

[68TriShield]

Beautiful smoke ring Adam,how long did they go for?

[T.G]

Thanks all.

Dave, the meat took about 4-1/2 to 5 hours of cook time. Three pieces of plum wood cut from branches were tossed on at the beginning and allowed to flame out before the meat went on; if I were to have stacked the pieces, they would be about the same size, in height and diameter, as one of the small (8 oz) Red Bull cans.

[ucla695]

Those look delicious! :dr Gotta like the price too! :tu

[Ender]

Got a light pork butt in the smoker going at approx. 200 degrees. Haven't smoked in the winter yet but seeing as today is about 42 degrees out I thought I'd give it a try. Plus my new remote thermometer had to be tested. So far so good. I love this bad boy. Now if only it could tell me the temperature of the smoker and how much smoke it's producing I'd be golden.

[ucla695]

Just got a WSM 18.5" over the weekend. Can't wait to fire it up this weekend. :banger

[T.G]

Just got a WSM 18.5" over the weekend. Can't wait to fire it up this weekend. :banger

:tu

[cort]

Just got a WSM 18.5" over the weekend. Can't wait to fire it up this weekend. :banger

Look who's Ballin' now.:banger

[ucla695]

Look who's Ballin' now.:banger
:banger

[Mikes]

FYI If you are looking for a new smoker. Not sure of the build quality...but the price sure does seem right. Might be worth a look?

Posted: Mon Feb 14, 2011 12:51 pm Post subject: Sale at Academy Sports

--------------------------------------------------------------------------------

I saw on line at Academy Sports that they have the Chargriller Outlaw on sale for $78. The side firebox is also on sale for $18. Great price if anyone is interested. You can view the items at the links below.

http://www.academy.com/index.php?page=content&target=products/recreation/grilling/charcoal_grills&start=0&selectedSKU=0262-40521-2137

http://www.academy.com/index.php?page=content&target=products/recreation/grilling/charcoal_grills&start=16&selectedSKU=0262-40521-2242

[Stevez]

Congratulations. I love my WSM and it works fantastic. If you haven't already, check out the website that is dedicated to this smoker. great ideas, recipes and how to videos. Their smoked chicken wings are to die for and have been a huge hit every time I make them. Outstanding. Steve

Just got a WSM 18.5" over the weekend. Can't wait to fire it up this weekend. :banger

[ucla695]

Congratulations. I love my WSM and it works fantastic. If you haven't already, check out the website that is dedicated to this smoker. great ideas, recipes and how to videos. Their smoked chicken wings are to die for and have been a huge hit every time I make them. Outstanding. Steve

Thanks. I frequent the TVWBB site and there's a wealth of knowledge there. I'm planning what I want to smoke over the weekend. :) I can't wait!

[tupacboy]

NOOBERIFIC - NOOBALICIOUS ALERT!!

alright guys... looks like bradley gets her first run this sat... thinking about doing a couple pork ribs... any reccomendations on a dry rub? ..


also, what temp should they be at and for how long... unfortunately i don't think my wireless thermostat is gonna make it in time so i'm gonna have to kinda wing it... from what i can tell i should use basically 6 pucks or 1.5 hrs of smoke... do i need to put a alum pan underneath after/before smoking?

thinking about making these with it in the beginning...

http://www.bbqaddicts.com/blog/recipes/atomic-buffalo-turds/

Any tips / advice is greatly appreciated... i'm a noob willing to learn :)

[cricky101]

NOOBERIFIC - NOOBALICIOUS ALERT!!

alright guys... looks like bradley gets her first run this sat... thinking about doing a couple pork ribs... any reccomendations on a dry rub? ..


also, what temp should they be at and for how long... unfortunately i don't think my wireless thermostat is gonna make it in time so i'm gonna have to kinda wing it... from what i can tell i should use basically 6 pucks or 1.5 hrs of smoke... do i need to put a alum pan underneath after/before smoking?

thinking about making these with it in the beginning...

http://www.bbqaddicts.com/blog/recipes/atomic-buffalo-turds/

Any tips / advice is greatly appreciated... i'm a noob willing to learn :)

No advice for your smoker - I use a cheap charcoal bullet smoker - but DEFINITELY make the ABTs. I use a similar recipe, but I mix in a little shredded cheddar with the cream cheese. And I do about half with sausages and half without. I cook them low for most of the time, and then ramp up the heat to crisp up the bacon.

I usually make them every time I smoke something :tu (and have been known to fire it up just to make those)

[T.G]

Not sure what smoke woods you plan on using but the BRITU (http://www.virtualweberbullet.com/rib1.html) rub is a fantastic rub for pork ribs with most smoke woods. Straight hickory can overpower it though, but a blend of hickory and lighter woods is typically ok.

I have no idea on how many pucks you need.

You definitely will want a drip pan in there.

ABTs are great. There are about a thousand different ways to make them too - limited only by the imagination really. Some use cheddar cheese in the cream cheese, some use a soft Mexican cheese (Casero or Panela), pieces of fancy sausages rather than little smokies, mini-meatballs, etc...

[OLS]

NOOBERIFIC - NOOBALICIOUS ALERT!!

alright guys... looks like bradley gets her first run this satWow, this is gonna be fun. Always nice to have another brother in the game.
I have taken out a large chuck roast for the weekend, but when I was at el supermercado,
I saw a HUUUuuge Chuck roast for 63 bucks. I was gonna buy it but I do not like smoked
beef much. I could have just low and slowed it, though. But it was too big for the current
freezer sitcho. Looking forward to pics, pac.

[ucla695]

also, what temp should they be at and for how long... unfortunately i don't think my wireless thermostat is gonna make it in time so i'm gonna have to kinda wing it... from what i can tell i should use basically 6 pucks or 1.5 hrs of smoke... do i need to put a alum pan underneath after/before smoking?



I usually smoke mine between 225*- 250*until they pass the bend (http://www.amazingribs.com/tips_and_technique/are_they_ready.html) test...usually for 5 1/2 to 6 hours. YMMV.

Yes, I'd use a pan....less mess to clean. :)

Enjoy the ribs, ABTs and learning to use your Bradley!

[Chainsaw13]

tupacboy, every bradley puck will give you 20 mins of smoke, so 6 will give you 2 hours of smoke. Pretty much everything I smoke in my Bradley, I use about 8 pucks, so a little over 2.5 hours. If you don't have any puck savers yet, you'll need to use a couple extra to push the last one off the heated plate and into your catch bowl.

Your Bradley should've come with a catch pan and water bowl. The pan obviously goes on the bottom. The water bowl is to catch the spent pucks, plus add moisture. Depending upon how long you intend to smoke, you'll need to occassionally add water.

Are you doing baby back or regular spare ribs? Like others have said, I smoke mine around 225-250. 4 hours or so for baby backs, 5-6 for spare ribs.

[tupacboy]

going with the babyback :)

figured 2.5 hrs of smoke... 1 hr in foil... 1 hr open should be good...

so no drip pan cause we have the catch pan in there? woot no more disposable aluminum!

[Chainsaw13]

going with the babyback :)

figured 2.5 hrs of smoke... 1 hr in foil... 1 hr open should be good...

so no drip pan cause we have the catch pan in there? woot no more disposable aluminum!

Yea, there should be a tray that goes above the heating elements, below the racks. It'll funnel any drippings through the hole in the center into the water bowl.

[Dopplemax]

Some good resources:

www.komodokamado.com

I've had my KK for three years and not only are they amazing to cook on, the folks on their forum are a great friendly resource for everything smoked!

www.naked whiz.com

Great reviews of lump charcoal brands, recipes etc.

DMAX

[T.G]

Yea, there should be a tray that goes above the heating elements, below the racks. It'll funnel any drippings through the hole in the center into the water bowl.

What? You're throwing away all that beautiful pork rib schmaltz? :sad


Nah, seriously, I didn't realize there was a drainage system set up, that's why I suggested the disposable catch pan to make cleanup easier. My bad.

[Mr B]

going with the babyback :)

figured 2.5 hrs of smoke... 1 hr in foil... 1 hr open should be good...

so no drip pan cause we have the catch pan in there? woot no more disposable aluminum!


Tupacboy, 2 hrs of smoke is good. I usually run a mixture of 3 Apple, 2 Alder and 1 Hickory. The Hickory in the Bradley is very strong.
I run mine at 210* for 5 hours. I mist them 3-4 times w/ a mixture of Apple juice and apple cider vinegar. You dont have to foil them, but I have for the last hour a few times.
As mentioned before, no need for an additional drip pan.
Good luck and remember to take pics!!! :dr

[OLS]

Haha, I reminded him, too, cause when a man is cooking outdoors, the last thing he thinks about is photos.
Wouldn't be so bad, except it's the first thing we think of online, lol.

[Mr B]

Haha, I reminded him, too, cause when a man is cooking outdoors, the last thing he thinks about is photos.
Wouldn't be so bad, except it's the first thing we think of online, lol.



Exactly :r

[ucla695]

Nah, seriously, I didn't realize there was a drainage system set up, that's why I suggested the disposable catch pan to make cleanup easier.

+1

[OLS]

Well, a friend decided to drive over from the east, so if he was bringing the beer, I was going to cook.
Thawed one rack of BBRs, then Piggly Wigglied a rack of beef ribs, a few packso country style ribs and some
reduced chicken thighs. DAMN.

These came out perfect, all of it. Stupidly I took pics of early smoke on the non rib meat, but no one wants
to see tan, partially smoked meat. And the shots of the ribs were not great, taken once I stacked em to the side.
Finished the chicken by crisping the skin. Slathered with Sweet Baby Rays after this point, and HAMMERED em!!
Ep-freaking PIC! The chicken was superlative, the beef ribs were the best I ever cooked. I don't even like em,
cause I have never had em be GOOD. These changed ALL that. Freaking SBR sauce...I'd call it the best ever.
I hate sauce. Not that stuff.

[Ender]

Well I definitely hope you show again at shack this year.:D

[innova]

Hot damn that looks good, well done.

[OLS]

Well I definitely hope you show again at shack this year.:D

Was it you that gave me the Juan Lopez Corona??:D

[tupacboy]

here's the pics guys...

http://i23.photobucket.com/albums/b395/tupacboy/wtheyrestforanevening.jpg

http://i23.photobucket.com/albums/b395/tupacboy/osGonnabesmokedsoon.jpg

smoking... http://i23.photobucket.com/albums/b395/tupacboy/IMG00233-20110217-2128.jpg


finished products

http://i23.photobucket.com/albums/b395/tupacboy/2hoursmoke.jpg

http://i23.photobucket.com/albums/b395/tupacboy/Fin.jpg


both came out yummy... the ribs were slightly overcooked... 30 min less would have been perfect.... i put a dozen raw eggs in there to see if it would do anything came out exactly like boiled eggs though..... no smoked flavor

[tupacboy]

here's the pics of the eggs

http://i23.photobucket.com/albums/b395/tupacboy/IMG00242-20110219-1627.jpg

[Chainsaw13]

looks good :tu

[T.G]

Good looking stuff Brad and Tupac.

I've smoked eggs before, it's a fine balance between having no smoke flavor in the egg, getting the egg smokey flavored and turning the egg to rubber. Low temp and lots of smoke is the key.

[Mr B]

Nice job Tupac. What were the final times and temps?

[68TriShield]

Nice work Charles :dr

[OLS]

Nice job Tupac. What were the final times and temps?

To which Tupac says..."TIME AND TEMPS???!! I took pictures, now I am expected to remember
TIME AND TEMPS?!?!" You folks are freakin nuts.:r

Nice work PAC, nopw you need to use colored pucks in your smoker to crank out Easter Eggs, lol.

[MarkinAZ]

Nice job Tupac. What were the final times and temps?

:D...Tupac, just throw some numbers out for Brent. He won't know the difference!

[Zeuceone]

what was inthe jalapenos tupac and smoked eggs?

[Mr B]

To which Tupac says..."TIME AND TEMPS???!! I took pictures, now I am expected to remember
TIME AND TEMPS?!?!" You folks are freakin nuts.:r

Nice work PAC, nopw you need to use colored pucks in your smoker to crank out Easter Eggs, lol.

:D...Tupac, just throw some numbers out for Brent. He won't know the difference!



In the words of Rodney Dangerfield....I cant get no respect!!! :su


:r

[tupacboy]

ribs = smoke 3 hrs... 1.5 hrs foil... .5 hrs out of foil...

abt and eggs = smoke 2 hrs...

:)

gonna try brisket next i think... any recs?

[OLS]

NOOooo. You gave up the times, lol.
Man, brisket I will stay out of. There are men on this thread who can make it dance and sing, I just ruin it.
It is pretty costly to be learning a new skill, at least for me. haha. I made mine, then chunked it up and
put it in a crock pot. It was fine after that, a bit dry for it's tenderness. Then there are the cuts, I look
at them and I just do not find them attractive for consumption. Tastes good, but I do love the pork.

[Mr B]

Brad, what was your time and temp on those brickets?

[OLS]

Brad, what was your time and temp on those brickets?

:r Let's just say I do not have the kind of pit that is conducive to low, STEADY, and slow.
I am lucky I make the best ribs in Memphis with as little control as i excercise.

[tupacboy]

another noob alert...

so i'm looking at this.. http://www.susanminor.org/forums/showthread.php?525-WTS-Brisket

Seems like i need 4 hrs of smoke... then 2 hrs more... then "into the oven" until internal temp reaches 200...can i just keep in the smoker?... then it says FTC? what's FTC?

[Chainsaw13]

another noob alert...

so i'm looking at this.. http://www.susanminor.org/forums/showthread.php?525-WTS-Brisket

Seems like i need 4 hrs of smoke... then 2 hrs more... then "into the oven" until internal temp reaches 200...can i just keep in the smoker?... then it says FTC? what's FTC?

Yes, you can do all the time in the smoker. That's actually preferable.

FTC = Foil, Towel, Cooler. You wrap the finished product in aluminum foil, then a towel, then into a emty cooler. This method will keep the meat moist and at warm temp until you're ready to serve. Works great when you're brisket gets done at 11am and you're not ready to eat until 5pm.

[tupacboy]

aww ic ic... thanks! so looks like roughly 16 hrs ish?.... man that's hard to time...

[Chainsaw13]

Yea, I've not done a brisket myself, but they can take that long.

[Steve]

Brisket is some dense meat. Sometimes it will "stall" at a particular internal temp and just sit there for a while, then all of a sudden it will jump up several degrees.

When I cook them it can take anywhere from 12-18 hours, depending on the size.

[Smokin Gator]

I probably love eating ribs more than anything else I cook on the smoker. However, I think brisket is the most rewarding. Once you get them down it is no harder that cooking a pork butt.

I always cook whole packer briskets. The few times I did just a flat I ended up with a dried out piece of nothing. I cook them at 225 and use just a few mesquite chunks. I only want the smoke to run for six or so hours and I don't want it billowing smoke. I cook them to an internal temp of 170 and them foil them putting some beef broth in the foil. Then I put it back on the smoker until the internal temp is 190. Then I start checking it every 15 minutes or so until the probe goes in with almost no resistance. Then I put in a cooler with some towels to take up the extra space for at least an hour.

BTW... when I cook one at home I don't slice it like the above directions would dictate. I cut the whole thing into and inch or so chunks and make "burnt ends" out of the whole thing. I cut it at about 190 internal, put some more rub on it, put some sauce on it, put it into a tin foil pan, cover it, and put it back on the smoker for an hour. My family will eat that stuff like it is filet.

[Steve]

BTW... when I cook one at home I don't slice it like the above directions would dictate. I cut the whole thing into and inch or so chunks and make "burnt ends" out of the whole thing. I cut it at about 190 internal, put some more rub on it, put some sauce on it, put it into a tin foil pan, cover it, and put it back on the smoker for an hour. My family will eat that stuff like it is filet.

I love what your saying brother...Preach it Smoker-Man!!!

:dr:dr:dr:dr

[Chainsaw13]

Oh god, burnt ends. Cleanup, aisle 1. :dr

[Chainsaw13]

Interesting about the whole packer cut vs just a flat or blade cut. I once made pastrami out of a whole brisket, but didnt' separate the two smaller cuts. When i sliced it, I had some slices with opposing grains. Made for some tough eating. I was planning next time to use just a blade cut, but maybe I'll rethink that and make sure to separate the two before slicing.

[OLS]

That's a brilliant way to serve the meat Brent, never would have dawned on me, Everybody gets an end cut.

[Smokin Gator]

Interesting about the whole packer cut vs just a flat or blade cut. I once made pastrami out of a whole brisket, but didnt' separate the two smaller cuts. When i sliced it, I had some slices with opposing grains. Made for some tough eating. I was planning next time to use just a blade cut, but maybe I'll rethink that and make sure to separate the two before slicing.

I had never seen pastrami made out of anything other than the flat until a couple of years ago. I had some made out of the point and it was just plain nasty. The fat wasn't rendered out and it just didn't work for me!!

That's a brilliant way to serve the meat Brent, never would have dawned on me, Everybody gets an end cut.

Yep Brad... it is the stuff!!! Even if you dry out a brisket a bit you can chunk it up, add a little beef broth and sauce and make people think you know what your are doing:D

[OLS]

Even if you dry out a brisket a bit you can chunk it up, add a little beef broth and sauce
and make people think you know what your are doing:DOh the one I dumped in the crock pot after drying it out on the smoker was great.
Just damaged me psychologically. Well that and being dropped on my head at 1.5 yrs.

[Stevez]

I probably love eating ribs more than anything else I cook on the smoker. However, I think brisket is the most rewarding. Once you get them down it is no harder that cooking a pork butt.

I always cook whole packer briskets. The few times I did just a flat I ended up with a dried out piece of nothing. I cook them at 225 and use just a few mesquite chunks. I only want the smoke to run for six or so hours and I don't want it billowing smoke. I cook them to an internal temp of 170 and them foil them putting some beef broth in the foil. Then I put it back on the smoker until the internal temp is 190. Then I start checking it every 15 minutes or so until the probe goes in with almost no resistance. Then I put in a cooler with some towels to take up the extra space for at least an hour.

BTW... when I cook one at home I don't slice it like the above directions would dictate. I cut the whole thing into and inch or so chunks and make "burnt ends" out of the whole thing. I cut it at about 190 internal, put some more rub on it, put some sauce on it, put it into a tin foil pan, cover it, and put it back on the smoker for an hour. My family will eat that stuff like it is filet.

Ditto to what Smoking Gator said. I ruined my first brisket, second and third were tough and now it is my family's favorite. Must admit, I've never made the burnt ends, but everyone on the smoking sites just rants/raves. I have to try it next time. Honestly, people now rave on my brisket and it's not that hard, but definitely time consuming. I go for the overnight route now and love it. Keep trying! Steve

[Chainsaw13]

So what's the secret to a good brisket?
Posted via Mobile Device

[Stevez]

For me the biggest difference is cooking until tender and not "done". I like pulling mine at 185 or so and then foiling for a least an hour. Early tries for me had me pulling too soon, not accurately measuring the internal temps. I also have found that I do much better with a full packer as it seems easier to keep moist and tender. The final thing for me is to find a good place to get decent meat. I can't find anything decent at standard grocery stores, but have found nice choice meat at a local butcher or even at Costco (for me this is consistent though). Practice!

[wayner123]

I have been doing a decent amount of smoking on my UDS lately. I have had great results with the hot and fast method over the low and slow. To my tastebuds it's as good or better. And for the amount of time needed, it's a no brainer. Here is a great link for Hot and Fast brisket: http://www.patiodaddiobbq.com/2009/02/hot-fast-bbq-beef-brisket.html

I have used this same method for butts as well as ribs and it all turns out well. Maybe it's the drum and having it really seasoned now, but I doubt I'll ever go back to low and slow. Even the turkey's I have done H&F have turned out better. I did an 11 lb bird spatchcocked with the H&F method and it was done in 3 hrs.

I wanted to add a big THANK YOU once again to Brent for his help and the weber lid for my UDS. It's been working so well, I sold my Brinkmann SnP Pro yesterday.

[OLS]

Went to El Supermercado today and had to laugh, I bought two racks of "baby-back ribs" but they were packaged
bone side up, so who knows what they are hiding. I am sure they slipped a knife under the good meat and sold that
as fajitamita. But they had some big drumsticks at a good price so I got the two big racks of ribs for 16 bucks :)
and a dozen large drumsticks for 6 bucks and some nice meaty beef neckbones for 4 bucks and I guarantee it's
gonna storm here tomorrow, lol. I can't wait to see what those ribs look like on the grill, hell, in the pan waiting for
a rub. Plus a guy at work just paid me 15 bucks to make him a pot of gumbo, lololol. Busy weekend, haha.

[Smokin Gator]

I hope you get to cook Brad. Looks like some weather around the south this weekend.

Tomorrow is my dad's 85th birthday... well actually he is my stepdad, but my dad died when I was three and he is the only dad I have ever known!! His favorite is prime rib so I have a 14 lber in my super secret prime rib marinade and will be cooking it up tomorrow on the large BGE.

[Chainsaw13]

Go Gator Go!!! Take pics. We need more food **** here.

[Smokin Gator]

Go Gator Go!!! Take pics. We need more food **** here.

Thanks brother... I absolutely suck at taking pics when I am cooking, but I will try. This prime rib recipe is the freakin' bomb!!!

[Chainsaw13]

If you care to post your super secret recipe here, I'll promise not to share with anyone. :D

[Smokin Gator]

If you care to post your super secret recipe here, I'll promise not to share with anyone. :D

OK... ya twisted my arm. First of all a disclaimer. This is not my recipe. It is from the owner/originator of http://www.bbq-brethren.com whom I consider a great friend and an awesome cook. I have used this recipe for several years and IMO it can't be beat.

Here is the stuff:

Marinade Ingredients for each prime rib

1 cup teryaki
½ half cup soy sauce
½ of a small bottle gravy master
½ small bottle kitchen bouquet
3-4 tablespoon of Montreal steak seasoning

Pour it all over the roast and rub it in. Marinade as long as possible up to 24 hours

Cooking Instructions:
For the rub, use a heavy hand of Turbinado Sugar and rub it in well and let sit for about 5 minutes, then rub heavily with Montreal steak seasoning. Rub it in and around the entire roast. When it’s covered and disolving, then add some more on top and just tap that on so it stays put. Let the roast sit for about half hour, covered. First half hour to 45 minutes I cook in the hotspot or at 375-400 degrees, maybe a little higher. As soon as I put in the meat, damper down to allow temps to drop slowly to 275. When internal is about 90-100 degrees (or about 40 minutes) move it to your normal cooking spot and cook at about 275 till internal is 125.

At this point, either cover it and let it rest, or roll it around over searing coals to make a crust. Bring internal to 130, no higher than 135, then take it off and let it sit, wrapped loosely. Let it rest about 20-30 minutes. Temps climb into the 140s. This will yield rare inside and medium on the outboard slices. If you want to go rarer, take it off at 120 and grill to 130 then cover and rest. Usually, I roll it right over the coals in the firebox as close to the coals as i can get.

BTW... I use this same marinade for tri-tip. I sear it a 750 degrees for 90 seconds, rotate and cook for 90 seconds, flip and cook for 90 seconds and then put it in a 400 degree oven until it reaches 130 internal. It is to die for!!

[Chainsaw13]

Can't say I've ever heard of gravy master or seen it in stores around here. What's it taste like?

Ok, add this one to the list of items I need to cook up. All this brisket talk has me wanting to do one of those soon. Can't this weekend as I've got ~16lbs of bacon going into the smoker.

[Chainsaw13]

Nevermind. I just googled it. I"ll have to see if the local stores carry that around me.

[Smokin Gator]

Gravy Master is in a really small bottle. You can usually find it either in the condiment aisle, the seasoning aisle, or next to the gravy mixes. As far as the taste... I have no clue. I have never actually tasted it. I have used it for years though as a base for beef gravies.

Can't say I've ever heard of gravy master or seen it in stores around here. What's it taste like?

Ok, add this one to the list of items I need to cook up. All this brisket talk has me wanting to do one of those soon. Can't this weekend as I've got ~16lbs of bacon going into the smoker.

[Bill86]

That recipe does look tasty, I'm very familiar with everything on that list except the gravy master. I'll have to hunt down a bottle next time I'm at Publix.

[OLS]

MAN, did those Babybacks look good. I will post the raw pic with the done pic when things get to that
point. These were LOOoong racks, and super meaty. It left me scratching my head, cause the two racks,
at 6+ pounds total were just 16 bucks. I was thinking rat-racks, but no way. Turns out the weather here was,
SO FAR, not as advertised. I had heard Fri and Sat HEAVY rain, but it was light all day and has mellowed out
here to just a cool wind for now. I figured I had better get to smoking or else. About done on the Cash-gumbo, lol.

Hole carp, THREE sets of Stooges onscreen at once, lol. Never saw this one.

[hscmit]

prime rib sounds awesome

[T.G]

FML.

Damn chorizo does this every freaking time. I keep tweaking the binders, it still keeps falling apart. That stuff is determined to defy me it would seem.

Still going to finish cooking these and bring them down to the herf. Hopefully I won't lose too much cheese in the process.

Yay. Spoon food. *sigh*

http://www.cigarasylum.com/vb/attachment.php?attachmentid=8908&d=1299347032

[Chainsaw13]

I'd still eat it. :D

But I know what you mean.

[T.G]

Damn skippy! I'm still going to eat it. I'm just bringing a stack of corn tortillas for possible fall-back serving method.

[OLS]

SIGH, I hate night cooks. I completely forgot to take pics on the grill when the food was done.
I got up this am and decided to photograph the food and I just couldn't. It was all cold looking and
not appetizing. :(
But here is the pic of the SuperMercado ribs. Pretty pretty

[Steve]

I love all night cooks!

http://oldchurchbbq.com/sharedpictures/It's%20Three%20AM.jpg

http://oldchurchbbq.com/sharedpictures/Jessie's%20Wedding%20Pork/Jessies%20Wedding%20Pork%20020.jpg

:noon:noon

[Chainsaw13]

Approx 16lbs of cured pork belly was just loaded about half an hour ago. Trying something different with some of it. Cured with my normal cure, but added smashed garlic cloves and dried thyme. Similar to my guanciale recipe. Smoking with oak this time too.
Posted via Mobile Device

[Mikes]

OMG Steve...Hope you had a few friends coming over to help ya eat all of that! Look like packer briskets but I cant tell. Either way, niiiiiiiiiiiice

[OLS]

nah, Steve is just making a point. That's likely an older pic. He likes cooking at night, and I would not have
had such a bad time were it not raining that night, so I went out to check and stoke only and when I had
had enough, it was coming off no matter what...the meat was done, but could have used a good char before
pulling it off that night.
I think that was pork butts.......freaking AMAZING pork butts.

[Smokin Gator]

No pics of the prime rib... but 16 people left my house mighty full last night!!!

[Chainsaw13]

And guests 17-20 passed out from meat comas. :)
Posted via Mobile Device

[HK3-]

Did some pork spare ribs on the smoker the night before last. Used a Memphis dry rub on them and they turned out well. After I pulled them off the smoker I ran them under the broiler to harden up the outer shell. :dr

[Smokin Gator]

If there is anything better than bacon it is homemade bacon.
8984

I just pulled one half of the belly from the hog I had butchered last week. The other half will come off in about 15 minutes.

I went old school on this batch and just did a salt cure and used applewood for the smoke.

I'll be eatin'' low on the hog this weekend!!!

[Mr B]

If there is anything better than bacon it is homemade bacon.
8984

I just pulled one half of the belly from the hog I had butchered last week. The other half will come off in about 15 minutes.

I went old school on this batch and just did a salt cure and used applewood for the smoke.

I'll be eatin'' low on the hog this weekend!!!


Right on Brent :dr

[ucla695]

If there is anything better than bacon it is homemade bacon.
8984

I just pulled one half of the belly from the hog I had butchered last week. The other half will come off in about 15 minutes.

I went old school on this batch and just did a salt cure and used applewood for the smoke.

I'll be eatin'' low on the hog this weekend!!!

:dr :tu :tu

[Chainsaw13]

Brent, when you go new school on your bacon, what types of things do you do different? I just did two pork bellys a week and a half ago. One was my old school method of a salt/sugar cure but I used maple this time. Usually I go with applewood. The other belly I did the salt/sugar cure, but had fresh garlic cloves and dried thyme. That's very close to how I do guanciale (jowl bacon that's not smoked). I fried up some to test and can't really taste the garlic.

Just always on the lookout for new ideas.

[rizzle]

That looks really good, Brent. :tu

[Smokin Gator]

Brent, when you go new school on your bacon, what types of things do you do different? Just always on the lookout for new ideas.

I just did salt... nothing else!! I love it that way. I just finished slicing it up and had to fry up a couple of scraps. Dang it is good.

I guess I never get too fancy with bacon. I usually use maple syrup or sugar in the raw, but this time I just wanted straight up bacon.

One of my favorites though is to use paprika, sugar in the raw, a good bit of cayenne pepper, and a little cumin. It sure wakes up a day!!!

[OLS]

Sorry I did not post last night, that looks GGGGGGGGGRRrrrreattTT! Sure beats Frosted Flakes in the morning.

[T.G]

Sorry I did not post last night, that looks GGGGGGGGGRRrrrreattTT! Sure beats Frosted Flakes in the morning.

Plus, frosted flakes tend to fall through the grates and tar up really quickly.

[wayner123]

They have boneless Chuck on sale at Winn Dixie this week, so I am planning on doing one on Saturday.

I prefer the 7 bone chucks, but a sale is a sale and the taste is almost as good. I'll also be using a new rub; Plowboy's Bovine Bold.

[cricky101]

I picked up a couple of corned beef brisket flats on sale to give pastrami a try after the snow melts and I can find my smoker.

Never tried it before, but I love the stuff.

[T.G]

I picked up a couple of corned beef brisket flats on sale to give pastrami a try after the snow melts and I can find my smoker.

Never tried it before, but I love the stuff.

Pastrami made from commercially packed corned beef isn't bad and definitely a lot less work/time than making it yourself from a raw brisket flat. I don't know what recipe you might be planning on using, but if it's this one (http://virtualweberbullet.com/cornedbeef.html) unless you really love salt, I would recommend a much longer soaking time. I think I doubled or tripled the soak time and I still thought it was very salty (which in turn was what prompted me to make it from scratch, so I could better control the seasonings).

Good luck, let us know how it turns out for you. :tu

[OLS]

They have boneless Chuck on sale at Winn Dixie this week,
UHh, I could have gone all of 2011 without being reminded that there are NO Winn Dixies near me.
Man I miss WD. When I went to Birmingham to work the World of Wheels show I passed by a few
of em. Sometimes a store is just a store...until they take it away from you.

[wayner123]

UHh, I could have gone all of 2011 without being reminded that there are NO Winn Dixies near me.
Man I miss WD. When I went to Birmingham to work the World of Wheels show I passed by a few
of em. Sometimes a store is just a store...until they take it away from you.

They also have T-Bone for $5.99 and Porterhouse for $6.99 this week too. :r:sl

However, I have never smoked a T-Bone before. Is it possible?

[Chainsaw13]

However, I have never smoked a T-Bone before. Is it possible?

If you can find wrappers big enough, you can. :r:r:r

[Steve]

Ba da bump

[ucla695]

If you can find wrappers big enough, you can. :r:r:r

That was my first thought. :r

[OLS]

I smoked some steak one time, ruined it for me. I DO like a Porterhouse now and again, though. I am done
with the true T-bone steak. I am done with strips. I am done, almost, with Ribeyes. Seems the only time
I eat steak anymore is when I cut up a whole tenderloin or, ironically, when I am cutting up chuck for the
dehydrator, I will fry up a nice piece of chuck steak and groove on it. I love the flavor. Talk about opposite
ends of the spectrum.

[wayner123]

I smoked some steak one time, ruined it for me. I DO like a Porterhouse now and again, though. I am done
with the true T-bone steak. I am done with strips. I am done, almost, with Ribeyes. Seems the only time
I eat steak anymore is when I cut up a whole tenderloin or, ironically, when I am cutting up chuck for the
dehydrator, I will fry up a nice piece of chuck steak and groove on it. I love the flavor. Talk about opposite
ends of the spectrum.

You're really going to hate me now....

They also are running a deal on chuck eye steaks ;s

I love Rib Eye (Delmonico). However, I tend to get Porterhouse's for the family. I eat the strip side and they get the fillet, as a Porterhouse is just a T-Bone with a larger fillet. So I kill 2 birds with one steak.

[OLS]

Picked up some nice Butt cut steaks tonight at Kroooeger, for some reason, the intense marbling attracted me,
when it's probably not necessary in a pork steak. They had BBRs on sale for 2.97 a lb, and I got so mad yester-
day, I spent lunch going down there and they were marked at 5.99/lb. I fussed at the meat manager, with the store
manager standing right there, and he told me they would scan properly at the register. I told him, "Do you think
I am an idiot? Do you think I do not know how the scanner works on meat items like this?" I put the meat
back in the case and told him it needed to be fixed. Today I went in there and again, it was all at the old price.
So in CASE I am the bigger idiot, I scanned one and sure enough, $17.99. I was pi$$ed! So I grabbed the store manager
who ironically was standing there again, and I walked him back to the case, bit@hing all the way. He said that he
had no memory of my statements the day before, and I said, 'right, because if you did and it was still wrong, you'd
be negligent, of course you're gonna say that." "This meat is at the wrong price even after I threw a fit, and now
I have wasted two lunch hours in a row on this BS. I'd like it fixed now, while I am standing here". So he called the
meat manager and I went in the back and watched him fix 40 racks of ribs. Then after all that, I started to
walk out, and he said "Wait, aren't you gonna buy some ribs?" And I said, "No, I am out of lunch hour now,
and I am not sure I am ever coming back. This is not just BS, it's a serious lack of ethics on behalf of
the whole chain and an insult to my intelligence. I was lied to twice in two days, besides.

Hell I have a freezer full of slabs, and a better Kroooeger store down the street.

OH, I am smoking 40 wings....and in the morning, 2 slabs of BBRs. And yes, pics tonight.

[Scothew]

If there is anything better than bacon it is homemade bacon.
8984

I just pulled one half of the belly from the hog I had butchered last week. The other half will come off in about 15 minutes.

I went old school on this batch and just did a salt cure and used applewood for the smoke.

I'll be eatin'' low on the hog this weekend!!!

You are my hero. :tu

[Chainsaw13]

Brad, you're posts always bring a smile to my face after reading them. Keep up the good work. :tu

Mmm, smoked wings.

I might be smoking some fresh Michigan lake trout this weekend. Depends on how much it costs at the market tomorrow. Did some whitefish last week. Turned out great, especially the two filets I hit with some cayenne.

[Chainsaw13]

I just did salt... nothing else!! I love it that way. I just finished slicing it up and had to fry up a couple of scraps. Dang it is good.

I guess I never get too fancy with bacon. I usually use maple syrup or sugar in the raw, but this time I just wanted straight up bacon.

One of my favorites though is to use paprika, sugar in the raw, a good bit of cayenne pepper, and a little cumin. It sure wakes up a day!!!

I've never had good luck with maple syrup. At least it doesn't really add any maple flavor that I can taste.

When you do the paprika, sugar, cayenne and cumin, is that in the cure or do you rub it on before putting in the smoker?

[OLS]

I might be smoking some fresh Michigan lake trout this weekend. Depends on how much it costs at the market tomorrow.
Haha, NO YOUR'S do. I am reading this first sentence, picturing you out with your waders on and your fly rod and your creel,
smoking a La Gloria Cubana MdONo1, enjoying the good life, catching your supper.


And then you say, depends on how much it is at the store, LOLOLOLOLOL:r

OK, here are the wings in progress and in the pan. Smoked for two hours and then finished
over hot coals to make them palatable. I love crispy skin. At the top of the last pic, you
can see those delicious beef ribs, cut across the grain. delicious, but then you tend to get
a lot of that bone chipping that is not a good surprise. Only cooked half the wings, cause my
beer bud said he was not coming.

[OLS]

Did some whitefish last week. Turned out great, especially the two filets I hit with some cayenne.

Cayenne pepper fixes EVERTHING that''s wrong with fish. Something about that totally clean
slate that fish is on the inside. It's got a flavor, and it's round, yet kind of blank. C.P. just
WAKES it up so brightly. Makes any lemon used also POP.

[Chainsaw13]

Oh believe me. I"d love to be out doing that exact thing. But sometimes you have to go with the flow. There's a new vendor at Detroit's Eastern Market that is selling fish caught in the Great Lakes. She's just getting going and has a limited selection. But as the seasons open, she'll be getting more. Can't wait for fresh yellow perch.

Those wings look f*&kin good. Now you got me wanting to make some.

[T.G]

Great story Brad and great looking food too.

[OLS]

Another day of slaving produced this deallie-o. the other dozen or so wings, 2 racks of backs and
8 burgers. Wings and ribs were smoked for 2.5 hours, the ribs were then foiled and the wings
taken over a high heat to sizzle em up. NOTHING is less palatable than smoked chicken skin.
So I just BBQ them after they are done and they are freaking fantastic.

As seen in one of the pics, i am firing up the holy grail of cheap smokes, a 98 Punch Corona.
MMMmmmm, good!!

[T.G]

Nice looking stuff there Brad.

Only thing in my smoker right now is rain water :(

[Chainsaw13]

Well, that settles it. I have a small chicken thawing that I wasn't sure how to prepare. It's going on the grill.

Those pics are awesome Brad. Especially the ones of the wings with the wisps of smoke.

[OLS]

Man I tell you, I am a dry rib kind of cat, and I was torn today. Do I smoke em up dry and sear em good in their own fat,
or slather em with sauce and leave em. To me, this Sweet Baby Ray's is so good I just can't bear to caramelize it. It would
get all gummed up and wasted on the grill grates. So I just left em sauced and cooked to a T. I guess I just didn't want to
lose half of the sauce to the grill grate. Sauce like that really should get caramelized, though...I just couldn't do it.
Next time.

I like the idea of a chicken done like that, Chainsaw, are you going to smoke it first or just plain grill it?? I have NEVER tasted
chicken so delicious, but it takes some time to smoke it first. And even then, only the skin REALLY gets smoked. You get a
little smoke in the meat, but not too much.

[Chainsaw13]

Well, had to go with plan B. No propane and the store's not open to refill. So into a hot oven they go. I'll sauce them up and crank on the broiler.

[Mr B]

Great lookin' grub there Brad.

I smoked up (2) 7 lb. Pork Shoulders in one of the nastiest storms ever, over the weekend. Pouring rain and 30-50 mph wind. Came out great though. I will post pics later.

[Mr B]

I rubbed these guys down last Sat morning. They went in the smoker Sat evening around 4pm @ 210*. They were done just before Church on Sunday at 9am w/ an I.T of 203*. F.T.C. for a couple of hours while at Church and they pulled perfectly. 1 was turned into BBQ Pulled and the other will be used for Carnitas. :dr Sorry, no pics after pulling.;s


After the Rub of Love.


http://im1.shutterfly.com/media/47a1dd02b3127ccefcfab51da56100000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/



Just before F.T.C.


http://im1.shutterfly.com/media/47a1dd02b3127ccefcfad41664f200000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

[Chainsaw13]

:tu

[OLS]

Hubba Freaking hubba. I am pulling my pork, now.

[BigAsh]

Hubba Freaking hubba. I am pulling my pork, now.

gotta agree! :noon

[ucla695]

After the Rub of Love.


http://im1.shutterfly.com/media/47a1dd02b3127ccefcfab51da56100000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/



Just before F.T.C.


http://im1.shutterfly.com/media/47a1dd02b3127ccefcfad41664f200000030O01AaM2TVm1ZsQ e3nwo/cC/f%3D0/ps%3D50/r%3D0/rx%3D720/ry%3D480/

:dr

[tupacboy]

rib recipe question... i've been to places where the ribs aren't sticky at all but still juicy... how do they do it?

[Fordman4ever]

http://i1135.photobucket.com/albums/m626/Earl_McCoy/736624752_photobucket_57549_.jpg?t=1300987372

Here's what i'm working on right now, been about 3 hours. only 5 more to go.

[OLS]

ribs are served "Wet" or "Dry", the sticky you described being the wet. When ribs are properly cooked, i.e.
like Brad does it, :D, they are tender no matter what the exterior looks like. Granted, there can be some
tough bark on the outside, depending on the grain of the meat and the length of the strands, but underneath
it should be super tender, due to the low and slow method of cooking them. And whether it is dry and
crystally and oily (dry-rub), or sticky and shiny wet (sauce), that outer layer of meat is the same.
But to call it tough is likely a bad choice of words on my part. The BBQ sauce making it wet doesn't make
it tender, that's all in the cooking no matter what's on the outer layer.
----------
Recipes??/ We ain't got no stinkin' Recipes! I take a rack of ribs, peel the back membrane off with the aid
of a dry paper towel, shake on my 'rub' mixture, and place all my coals on the right-hand third of my grill
and the ribs on the left 2/3s and cook em at 225 with smoke for 2 hours and then another hour and a half
with just low 225 degree heat and they are done. I just throw a few thick bits of oak or pecan on top of
the coals and close the lid. That makes smoke and eventually turns into coals, after about an hour I
replace the wood chunks then let it go on for the rest of the time like that, providing I hold my heat
properly. And what I have found funny is I was ALWAYS a dry rub guy, I can dip it in sauce later if I want.
But since I got some of that Sweet Baby Rays, I am all wet now. Same enjoyment.

[Mr B]

Lookin Good Earl!

[OLS]

ah-drewl-ah !

[Fordman4ever]

6.5 hours in the smoker.......................getting closer!!:dr

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-03-24_15-56-32_958.jpg?t=1301001311
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-03-24_15-56-43_902.jpg?t=1301001412

[Mr B]

Nice lookin' bark Earl.

[Fordman4ever]

Just pulled the Butt off the smoker, once it has had time to rest I will post more pictures.

[SvilleKid]

rib recipe question... i've been to places where the ribs aren't sticky at all but still juicy... how do they do it?

Probably dry rub. Not bbq sauce. If commercial joints, unless they have a pit, it's probable they "bake" the ribs in an electric smoker, maybe even start them enclosed in foil first, then expose to smoke after they are mostly done. That's a method used more than might be expected, especially when you get ribs from multiple cuisine regional and national chains.

I'm not saying that is bad, or produces poor food. I have tried it myself at home, and know for a fact that you can get perfectly tender, moist ribs with full smoke flavor, when the ribs actually spend only the last 30 minutes or so on the smoker! The ribs I cooked this way probably actually turned out twice as juicy as the ones I smoke on the cooker for hours!

You can look up the "Good Eats" episode where Alton Brown uses this method on ribs to get ideas. Not being anti-smoker, just presenting some alternatives. And, since these are smoked for 30-45 minutes at the end, they are still (kinda) smoker food!

[Fordman4ever]

Done, going into the crock pot till the morning.

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-03-24_19-17-28_771.jpg

[OLS]

Oh it is so on. I got the grill fever last weekend, smoking meat on Friday night
and Sunday afternoon. I guess in Memphis it just got nicer sooner, and for sure,
we were about the only region of the country that didn't really get it's a$$ kicked
this winter. We had 10 days of bitter cold and ice and snow, and other than that
it has just been cool and nice. Most other parts of the country got no less than
3 major storms with long lasting effects on the ground. But for lunch today I am
going to hit all the stores trolling for some good reduced meat, and I know either
pork butts or spares will be onsale at one of em. I just like being outside with a
beer and a cigar and watching the blue smoke rise.

Come to think of it, I basically smoked all winter. I remember one day there was
3 inches of snow on the ground, and I was smoking baby backs, haha.

[Domer]

Might have to fire up my smoker on Sunday. I could go for some pulled pork.

[OLS]

Calling for rain tonight and tomorrow here. I might have to hit Piggly Wiggly Sat night.
In a related story, we are losing our Piggly Wiggly, now going to be some kind of Cost
Plus 10% store. Kissing character goodbye, one icon at a time. What I see is the
economy has shoplifting so high, stores with traditionally low margins just can't survive.
It killed almost every major store and a whole mall on the side of town I work on over
the last ten years.

[T.G]

Calling for rain tonight and tomorrow here. I might have to hit Piggly Wiggly Sat night.
In a related story, we are losing our Piggly Wiggly, now going to be some kind of Cost
Plus 10% store. Kissing character goodbye, one icon at a time. What I see is the
economy has shoplifting so high, stores with traditionally low margins just can't survive.
It killed almost every major store and a whole mall on the side of town I work on over
the last ten years.


I heard it was because some meddlesome do-gooder pointed out that they were overcharging on the ribs last week and made them re-tag thousands of dollars worth of merchandise. Had they gotten those extra illicit profits, they might still be around. :sad

[OLS]

I heard it was because some meddlesome do-gooder pointed out that they were overcharging on the ribs last week and made them re-tag thousands of dollars worth of merchandise. Had they gotten those extra illicit profits, they might still be around. :sad

Das wass der Kroegers.

[T.G]

Das wass der Kroegers.

Oops.

:r:r:r

[OLS]

i ACTUALL...CRAP....I actually am quite popular at P.W. :) I made a 2 meat commercials for them about 4 years ago,
used the camera crane and everything. I have told this story before, I went to the store on a Friday early
afternoon and picked up $250-350 worth of meat and a couple bags of charcoal, some taco kits, spaghetti,
sauce, BBQ sauce, just a ton of stuff and walked out without paying a dime. Spent the weekend cooking out
and the next week editing and eating leftovers. They came out looking nice, I should post em up. I think
the only record of it I can still access is a VHS I made for my landlady whose grandson was in it eating a burger.
Everytime I go to the meat department, somebody yells, the TV man!

[T.G]

Nice.

"The TV Man!"

lol.

[Fordman4ever]

I'm glad I got the smoker out yesterday, I woke up this morning and everything was covered in about 3 inches of snow. This pork will make for a good "keep me warm" meal later today.

[cigarusmaximus]

Hi folks,

I'm interested in picking up a remote temp probe for use in my bbq's. I have a natural gas grill, and a bradley smoker.

I like the idea of inserting the probe in the bbq and bringing the remote unit inside for monitoring. What make and model do you recommend?
Trying to stay under $40 if possible.

Thanks!

[Chainsaw13]

Hi folks,

I'm interested in picking up a remote temp probe for use in my bbq's. I have a natural gas grill, and a bradley smoker.

I like the idea of inserting the probe in the bbq and bringing the remote unit inside for monitoring. What make and model do you recommend?
Trying to stay under $40 if possible.

Thanks!

This is what I use. Works great. Has one temp probe for your smoker/pit, another for the food itself.

http://www.amazon.com/Maverick-Remote-Smoker-Wireless-Thermometer/dp/B0044FFUMK/ref=sr_1_5?ie=UTF8&qid=1301144824&sr=8-5

[cigarusmaximus]

Thanks for the suggestion!
I see a lot of mixed reviews...not only on the Mavericks, but all remote sensors. I'm a bit sceptical now. Seems like simple technology so I'm surprised they have issues.

[Stevez]

I purchased a Nu-Temp about 5 years ago with two sensors and I love it. I haven't had any problems with it at all. Has good range, although I don't use if far from the smoker anyway. I can't recall the price honestly, but pretty sure it's more than the $40 target you have. I did a group buy deal on a smoking website years ago. You may check out Virtualweber dot com as they have a section on accessories like this and may get a good response. Steve

[Chainsaw13]

I've had my Maverick for about 4 years now. No real issues. The range is acceptable, but then I'm going through two walls and a distance of 30-40ft. A few times it loses the pairing, but will at times reconnect on it's own. I wouldn't hesitate to buy another one should this one die.

[MarkinAZ]

6.5 hours in the smoker.......................getting closer!!:dr

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-03-24_15-56-32_958.jpg?t=1301001311
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-03-24_15-56-43_902.jpg?t=1301001412

:D...I didn't quite catch your address Earl. There may be a few of us from California who will want to make an impromptu visit;)

[MarkinAZ]

I purchased a Nu-Temp about 5 years ago with two sensors and I love it. I haven't had any problems with it at all. Has good range, although I don't use if far from the smoker anyway. I can't recall the price honestly, but pretty sure it's more than the $40 target you have. I did a group buy deal on a smoking website years ago. You may check out Virtualweber dot com as they have a section on accessories like this and may get a good response. Steve

Thanks for the website Steve...

http://www.virtualweberbullet.com/

[MarkinAZ]

I'm using firebricks as seperators - here's a few better photos:

http://img39.imageshack.us/img39/6930/firebricks2.jpg


Adam, where did you purchase your fire bricks?

[T.G]

Adam, where did you purchase your fire bricks?



The local Ace hardware has a rock & gravel yard, cost me about $3.50 for the pair IIRC. Works quite well and very stable temps. You can use red brick if you must, but if you do, you should wrap them in many layers of aluminum foil as they can shatter.

If you're thinking about doing similar, shoot me a PM, I'll fill you in on some of the other modifications and some operating notes.

[688sonarmen]

Once the weather here in Hampton Roads decides to stay nice I'll be firing my smoker up. I'm pretty stoked this year since I'll get a full season in without having to go out to sea. Also the property I'm on has pecan, apple, and peach trees on it. Last year I trimmed them up to keep them out of the neighbors yards and have a good amount of wood to smoke this year, aside from the chunks I pick up at the local hardware store:noon

[MarkinAZ]

The local Ace hardware has a rock & gravel yard, cost me about $3.50 for the pair IIRC. Works quite well and very stable temps. You can use red brick if you must, but if you do, you should wrap them in many layers of aluminum foil as they can shatter.

If you're thinking about doing similar, shoot me a PM, I'll fill you in on some of the other modifications and some operating notes.

Thank you Adam and a PM w/photo's sent:tu

[Mr B]

I've had my Maverick for about 4 years now. No real issues. The range is acceptable, but then I'm going through two walls and a distance of 30-40ft. A few times it loses the pairing, but will at times reconnect on it's own. I wouldn't hesitate to buy another one should this one die.


I have not had any probs w/ my Mavrick either. However it does like to be closer than about 30 feet to stay connected.

[Chainsaw13]

I must say the battery life on the Maverick is pretty good. Went out Sunday to smoke some wings (Brad got me craving them). I had forgotten to turn off the remote Maverick unit from my smoke two weeks previous. Still displaying the temp inside the smoker. :tu

Did some mesquite smoked buffalo wings on Sunday. WOW! They turned out so good. Brined them for 1.5 hours before dusting with a bit of seasoning, then into the smoker for 1.5 hours (1 hour of smoke). Threw on a hot grill for 10-15 mins to crisp the skin and finish cooking through. Then doused them in a mix of Franks hot sauce and some melted butter. Can't wait to make the next batch.

[Mr B]

That sounds tasty Bob!

[wayner123]

Thanks for the suggestion!
I see a lot of mixed reviews...not only on the Mavericks, but all remote sensors. I'm a bit sceptical now. Seems like simple technology so I'm surprised they have issues.

I've had my Maverick for about 4 years now. No real issues. The range is acceptable, but then I'm going through two walls and a distance of 30-40ft. A few times it loses the pairing, but will at times reconnect on it's own. I wouldn't hesitate to buy another one should this one die.

I have not had any probs w/ my Mavrick either. However it does like to be closer than about 30 feet to stay connected.

There are a few write-ups on doing mods for these ET-73's on the web. Basically it boots the range greatly. There is also the new Maverick ET-732, which is said to fix all the issues that the ET-73 had (range, switch position, etc).

[Chainsaw13]

Going to have to look into that. Thanks Wayne.

[Aero95]

Great stuff guys. Has anybody ever bought any spices from this place http://texasbbqrub.com/texasbbqrub.htm

[cigarusmaximus]

Thanks everyone!

[Fordman4ever]

Alright, I'm going for it.

Cored the cabbage
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-03-31_17-31-05_304.jpg

cooked up bacon, onions, garlic and butter.
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-03-31_17-31-10_654.jpg

Filled the cabbage
http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-03-31_17-36-25_377.jpg

gonna throw it on the smoker tomorrow for about 3-4 hours then into the oven for about 2 hours. Can't wait to see how it turns out.:tu

Here's what I'm smoking tomorrow.

[tupacboy]

gonna turn on the bradley this weekend for some ribs... last time i did ABT with them... want to try something new this time as a appetizer... any rec?

[Fordman4ever]

Smoked Lamb Chop

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-04-01_09-00-00_12.jpg

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-04-01_10-46-01_498.jpg

Its amazing.

[tupacboy]

so i'm gonna try hot wings... think 2 hrs at 325 is enough time?

should i put the wings on top or under the ribs?

[Chainsaw13]

gonna turn on the bradley this weekend for some ribs... last time i did ABT with them... want to try something new this time as a appetizer... any rec?

Chicken wings.

[Fordman4ever]

Cabbage is done. Its amazing

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-04-01_14-33-40_836.jpg

[ucla695]

Smoked Lamb Chop

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-04-01_09-00-00_12.jpg

http://i1135.photobucket.com/albums/m626/Earl_McCoy/2011-04-01_10-46-01_498.jpg

Its amazing.

Licking my chops here! :dr :tu

[Chainsaw13]

Never would've thought about lamb chops. Now just need to pick some up and try myself.

[MarkinAZ]

Great stuff guys. Has anybody ever bought any spices from this place http://texasbbqrub.com/texasbbqrub.htm


Thanks for the website Aaron. I personally have not, but maybe others have...

[T.G]

After all the pellet smoker talk this morning, I decided to throw together a quick fatty this afternoon and toss it in the smoker.

Grabbed some ground turkey, seasoned it up to taste like the typical Americanized stadium bratwurst, stuffed it with sauerkraut, cheese, some chopped onions, pickled jalapeño & fresno peppers, relish and mustard; rolled it up, froze it for 30 minutes and tossed it into the smoker with oak, cherry and a touch of apple.

Came out quite good save a bit too much smoke for the brat, it kind of overpowered the bratwurst flavor a bit, but not too much smoke to eat. I need to up the spices next time or use less smoke.

http://img130.imageshack.us/img130/5827/turkeybratkrautfatty.jpg
http://img585.imageshack.us/img585/8251/turkeybratkrautfatty2.jpg
http://img62.imageshack.us/img62/3240/turkeybratkrautfatty3.jpg

[mariogolbee]

Adam, that looks fantastic!

[Skywalker]

Looks good, Adam!!!:dr

[replicant_argent]

My first attempt at freshly cured and hickory smoked bacon today.
http://i111.photobucket.com/albums/n124/replicant_argent/193455_1666015330516_1241262104_31508592_5840377_o .jpg

[MarkinAZ]

After all the pellet smoker talk this morning, I decided to throw together a quick fatty this afternoon and toss it in the smoker.

Grabbed some ground turkey, seasoned it up to taste like the typical Americanized stadium bratwurst, stuffed it with sauerkraut, cheese, some chopped onions, pickled jalapeño & fresno peppers, relish and mustard; rolled it up, froze it for 30 minutes and tossed it into the smoker with oak, cherry and a touch of apple.
http://img62.imageshack.us/img62/3240/turkeybratkrautfatty3.jpg

Mouth watering Adam! :D...So where's the Cilantro?;)

[T.G]

Thanks guys.

The 'kraut fatty still needs some tweaking, but it'll get there.


My first attempt at freshly cured and hickory smoked bacon today.
http://i111.photobucket.com/albums/n124/replicant_argent/193455_1666015330516_1241262104_31508592_5840377_o .jpg

Pete, very nice coloration on the bacon. Is that an Alton Brown terracotta pot style smoker?

[replicant_argent]

Thanks guys.

The 'kraut fatty still needs some tweaking, but it'll get there.




Pete, very nice coloration on the bacon. Is that an Alton Brown terracotta pot style smoker?

yeah... Didn't have the appropriate terra cotta-ish top for it, so I just plunked my kettle grill cover over it. I had the large bottom already, and a electric element burner, so I thought I would MacGyver it up a bit.
It turned out well, sliced a smidge off the end for sampling off the smoker, a bit salty and extra smoky, but that's normal for an end I suppose/hope. The slab is in the chill chest now for slicing later, so I hope to see happiness. I don't imagine it will kill me in any case, so what the hell.

[T.G]

yeah... Didn't have the appropriate terra cotta-ish top for it, so I just plunked my kettle grill cover over it. I had the large bottom already, and a electric element burner, so I thought I would MacGyver it up a bit.
It turned out well, sliced a smidge off the end for sampling off the smoker, a bit salty and extra smoky, but that's normal for an end I suppose/hope. The slab is in the chill chest now for slicing later, so I hope to see happiness. I don't imagine it will kill me in any case, so what the hell.

Cool. Have you done other cooks in the terracotta smoker or is this the first? I'd be curious to hear your thoughts on their performance after you've done a few cooks.

I've never made bacon, but I have done other low temp smokes and yes, it's always really smokey around the ends because of the greater exposed surface area.

[txsmoke]

Great stuff guys. Has anybody ever bought any spices from this place http://texasbbqrub.com/texasbbqrub.htm

I have been a customer for years and also receive the free monthly newsletter. I just stocked up on more...they are running a special that expires tonight or tomorrow. Thought I would share it with you. My favorite is the grand champion. :)

http://www.texasbbqrubspecials.com/?page_id=2

[replicant_argent]

Cool. Have you done other cooks in the terracotta smoker or is this the first? I'd be curious to hear your thoughts on their performance after you've done a few cooks.

I've never made bacon, but I have done other low temp smokes and yes, it's always really smokey around the ends because of the greater exposed surface area.

Just the one, sir. Complete rookie (both me and the smoker). I have put in countless hours in front of a grill, but I imagine any Smoker, BBQ'er, or Charcutier would say that doesn't count for spit.

[Chainsaw13]

It turned out well, sliced a smidge off the end for sampling off the smoker, a bit salty and extra smoky, but that's normal for an end I suppose/hope. The slab is in the chill chest now for slicing later, so I hope to see happiness. I don't imagine it will kill me in any case, so what the hell.

To get rid of some of the salt, you can par-boil the bacon in some boiling water. Just a min or so. That'll help draw out some of the salt plus help it crisp up really nicely.

Did you take the skin off before putting in the fridge? It comes off much easier when warm. You could always leave it on and cook up with the bacon. Built in crackin's. :dr

[replicant_argent]

Yes, I had read that in Ruhlmans book, and if I have oversalted, that was my attack. Skin was removed, rather well, and with a nice cap left. Kudos to the butcher on that.

[Chainsaw13]

Keep up the good work Pete. Just don't make the mistake of giving away some of your bacon to family/friends. You'll forever be hounded with the question, "When are we going to get some more of your bacon?".

[forgop]

Ok, I gotta get in on the action of the smoking. I currently have a nice gas grill, but I know it's not as good as charcoal. One of my musts for this summer is to smoke up a nice brisket.

Anyway, what would you recommend for a noob smoker-in terms of a grill, a rub, and maybe a lesson on maintaining your temps with some degree of accuracy over long cooking periods without constantly going up/down? Thanks!

[wayner123]

Ok, I gotta get in on the action of the smoking. I currently have a nice gas grill, but I know it's not as good as charcoal. One of my musts for this summer is to smoke up a nice brisket.

Anyway, what would you recommend for a noob smoker-in terms of a grill, a rub, and maybe a lesson on maintaining your temps with some degree of accuracy over long cooking periods without constantly going up/down? Thanks!

What's you price range? If price doesn't matter, then go with a good pellet smoker. They are very simple to use.

Rubs are a matter of taste. You can't really go wrong with any of the American Royal winners. Yardbird or Dizzie Dust is a nice one to start with.

[Chainsaw13]

I like the Cowtown line of rubs and sauces. Check out kansascitybbqstore.com. They have just about anything you could want for BBQ.

[forgop]

What's you price range? If price doesn't matter, then go with a good pellet smoker. They are very simple to use.

Rubs are a matter of taste. You can't really go wrong with any of the American Royal winners. Yardbird or Dizzie Dust is a nice one to start with.

I did a quick search after posting on amazon and such and it seems like the Weber Smokey Mountain Cooker 18-1/2" model has great reviews. Found it for $246 shipped from another website. That would certainly be feasible and seems to have been discussed here.

Don't know anything about pellet smokers though....would the Weber be a much preferred option over like a Bradley?

[Chainsaw13]

The one nice thing about the Bradleys, especially the digital version, is they can be a set/forget system. The digital smoke box will regulate the temp for you, plus feed the new puck every 20 mins. You just need to check on it every so often to see if water bowl at the bottom needs cleaning/refilling.

I built the digital equivalent for my Bradley. I have a small box that acts as the temp controller, turning power on/off to the heating element as needed.

[forgop]

The one nice thing about the Bradleys, especially the digital version, is they can be a set/forget system. The digital smoke box will regulate the temp for you, plus feed the new puck every 20 mins. You just need to check on it every so often to see if water bowl at the bottom needs cleaning/refilling.

I built the digital equivalent for my Bradley. I have a small box that acts as the temp controller, turning power on/off to the heating element as needed.

Sounds nice, but the $400+ price tag is probably more than I want to bear though. Then again, it doesn't take an awfully long time to eat up $100+ in charcoal either.

[replicant_argent]

Okay. I took a few shots of my now properly chilled product. From appearances, can you smoker guys tell if I did anything incorrectly? Uneven? Was the smoke too heavy or light? Too fast? Smoke time was roughly 2.5 hours, temp went from 110 or so to about 135-ish, I think. It was windy and 45-50-ish outside yesterday. There was a bit of aspic/gelatin on the slab after cooling, is this desirable?
http://i111.photobucket.com/albums/n124/replicant_argent/IMGP1002.jpg
http://i111.photobucket.com/albums/n124/replicant_argent/IMGP1003-2.jpg
http://i111.photobucket.com/albums/n124/replicant_argent/IMGP1007-1.jpg
http://i111.photobucket.com/albums/n124/replicant_argent/IMGP1008.jpg
http://i111.photobucket.com/albums/n124/replicant_argent/IMGP1001-1.jpg

[Chainsaw13]

Looks good to me Pete. I'll have the gelatin on mine as well after spending a night in the fridge. Haven't noticed any issues with it.

[Chainsaw13]

Sounds nice, but the $400+ price tag is probably more than I want to bear though. Then again, it doesn't take an awfully long time to eat up $100+ in charcoal either.

Yea, they can be pricey. Sometimes you can find them on sale. That's how I got mine for under $300. It was the 4 rack Stainless non digital model. Cabelas was running a special for them at the time.

If you do decide on a Bradley, get the wood pucks from Amazon. Last year they offered a 4 for 3 deal on 48 count boxes. Brought the per puck price down to about $.25.

[replicant_argent]

So, this wouldn't suck, eh?
http://tinyurl.com/67xrqt3
Yeah... I need another toy like I need a hole in my head, but I LOOOOVE spending money at Costco.